Description
This Chinese Beef and Broccoli recipe brings together tender beef and crisp broccoli in a rich brown sauce for a colorful and delicious meal. It’s a popular Chinese take-out dish that you can easily make at home, and it’s healthier than many take-out options.
Ingredients
Meat and Marinade
- 1 lb boneless flank steak, skirt steak, or other cut (*see footnote 1)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional) (*see footnote 1)
Sauce
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (*footnote 2)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Stir-fry
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil) (*Footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Marinate with soy sauce, peanut oil, and cornstarch. Let it sit for 10 minutes.
- Prepare the sauce: Combine all sauce ingredients in a bowl and mix well.
- Steam the broccoli: Steam broccoli until tender, then set aside.
- Cook the beef: Sear beef until browned, then add garlic and ginger.
- Combine: Add broccoli back to the pan, pour in the sauce, and cook until thickened.
- Serve: Transfer to a plate and serve hot.
Notes
- If using a tougher cut of beef, add baking soda to tenderize.
- Dark soy sauce adds color and flavor, but molasses can be a substitute.
- To enhance flavor, use toasted sesame oil if peanut oil is unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 291 kcal
- Sugar: 4.5g
- Sodium: 790mg
- Fat: 14.3g
- Saturated Fat: 4.2g
- Carbohydrates: 13.9g
- Fiber: 1.5g
- Protein: 26.6g
- Cholesterol: 48mg
